Fresh Tomato Sauce With Fennel And Orange - cooking recipe

Ingredients
    4 tablespoons extra virgin olive oil
    1 medium fennel bulb, trimmed, halved, cored and cut into 1/4-inch pieces
    2 garlic cloves, minced
    1/2 teaspoon fennel seed, lightly crushed
    1 pinch saffron, crushed (optional)
    1/8 teaspoon red pepper flakes
    2 slices orange peel (3-inch x1-inch)
    3 tablespoons orange juice
    3 lbs ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 1/4 cups)
    3 tablespoons fresh basil leaves, chopped
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    sugar
Preparation
    Heat 2 tbls. olive oil in a 10\" skillet over medium high heat till shimmering.
    Add fennel and cook, stirring occasionally, until softened and browned around the edges, 4-6 minutes.
    Add garlic, fennel seed, saffron(if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds.
    Now stir in the tomatoes and cook till tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
    Remove and discard orange peel. Stir in the orange juice, basil, salt, pepper, and sugar to taste.
    Toss the sauce and the remaining 2 tbls. olive oil with your favorite pasta and serve! Enjoy!

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